To make giant bakery-style cookies, shape into meatball sized balls (using about 1/4 c. cookie dough per cookie) and flatten. Bake at least 5 mins longer. Take out before you 'think' they're done though, and let them finish baking on the sheet.

On a floured surface, roll out half of dough to 1/16" thickness. cut with round cutter (about 3 or 4" across) or cut into squares. This made about 9 pierogies per each half of dough. (Total recipie will make 18-20 pierogies).

Put about a small lump of filling in center (filling recommendations below). Fold dough over to form either a 1/2 circle or triangle. Pinch edges together with fingers.

Note: wetting edges of dough just before you fold it helps the dough stick together. (I placed warm water in the same glass cup in which I beat the egg before adding to the dough--that way there was a little more binding power from the residual egg).

Boil pierogies (8 at a time) for 3-4 minutes. Drain. Saute with butter and onion. Serve.

Fillings:

Potato Filling

Peel and dice 1 small potato. Place in microwavable bowl. Add a few TB water. Microwave ~4- 5 mins. Drain. Mash potatoes without additional liquid. Optional: add a bit of onion, chopped and sauteed to potatoes..

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle. No need for extra flour if using GF flour when rolling out the dough, btw.

Place the larger rolled-out circle into a small (pot-pie sized) pie pan that's been sprayed. (The one I used was 4 or 5 inches across I'd say, but fairly deep).

Top with second circle of dough, pinching edges together. Sprinkle with a little more sugar or cinnamon-sugar (~1/2 tsp) Bake approx 30-35 minutes at 350 or until crust is lightly golden and filling softens. Don't overbake.

Note: for GF Peach Pie, use the peach mixture from the Peach Upside Down Cake above.

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